Name: Chicken and feta pasta salad
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 1 serving
Ingredients: 2 oz dry rotini or penne pasta; 5 oz boneless skinless chicken breast, diced into 1-inch pieces; 1 cup cherry tomatoes, halved; 5 oz cucumber, diced; 3 tbsp feta cheese, crumbled; 1 tbsp extra virgin olive oil; 2 tbsp lemon juice; 1 clove garlic, grated; 1 tsp dried oregano; 2 tsp salt; 1/2 tsp black pepper; 3 1/4 cups water

Instructions

Prep 20 min · Cook 15 min

Bring the water to a boil in a small pot with two-thirds of the salt. Add the pasta and cook until al dente, about 9 to 11 minutes. Drain in a colander and rinse under cold water to cool the noodles completely.
While the pasta boils, heat half the olive oil in a skillet over medium-high heat. Season the chicken with the black pepper and a pinch of the remaining salt. Sear the chicken until golden brown and cooked through, about 5 to 7 minutes. Transfer the chicken to a plate and place it in the fridge to cool. Done when cooked through, 165°F.
In a large bowl, whisk together the remaining olive oil, lemon juice, grated garlic, dried oregano, and the rest of the salt.
Add the cooled pasta, chilled chicken, cherry tomatoes, and cucumber to the bowl with the dressing. Toss thoroughly so the juices from the vegetables help coat the pasta. Place the bowl in the fridge to chill and let the flavors meld.
Remove the salad from the fridge. Gently fold in the crumbled feta cheese and serve.

Nutrition

Ingredients

Instructions

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